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🍽️ Creamy Pumpkin Caramel Pudding

271 kcal · 30 min · 4 servings

Ingredients

• 200 g pumpkin flesh (e.g. butternut squash)
• 1 lemon (juice)
• 120 g sugar
• 1 pinch vanilla paste
• 150 ml whipping cream
• 150 ml milk
• 1 egg
• 2 egg yolks
• Pomegranate seeds (for garnish)

Instructions

1. 1. Cut the pumpkin into small cubes.
2. 2. Place the pumpkin cubes in a pot.
3. 3. Add lemon juice and a little water.
4. 4. Cover the pot.
5. 5. Bring the mixture to a boil.
6. 6. Simmer the pumpkin on low heat for about 20 minutes until soft.
7. 7. Remove the lid.
8. 8. Let the remaining liquid evaporate.
9. 9. Puree the pumpkin into a smooth cream.
10. 10. Let the pumpkin cream cool down briefly.
11. 11. Preheat the oven to 160 degrees using top and bottom heat.
12. 12. Place a deep baking tray in the oven.
13. 13. Fill the baking tray about one-third full with hot water.
14. 14. Melt 60 grams of sugar in a pot.
15. 15. Let the sugar turn golden brown and caramelize.
16. 16. Quickly distribute the hot caramel onto the bottom of four ovenproof ramekins.
17. 17. Whisk one egg, the egg yolks, the remaining sugar, vanilla, cream, and milk.
18. 18. Pour the egg mixture through a fine sieve into the prepared pumpkin cream.
19. 19. Stir everything well.
20. 20. Fill the mixture into the ramekins over the caramel layer.
21. 21. Place the ramekins on the deep baking tray in the oven.
22. 22. Bake the puddings in the water bath for about 35 minutes.
23. 23. Remove the ramekins from the oven.
24. 24. Let the cream cool down.
25. 25. Refrigerate the ramekins.
26. 26. Dip the ramekins briefly in hot water before serving.
27. 27. Carefully loosen the edge of the cream from the container with a sharp knife.
28. 28. Invert the cream onto plates.
29. 29. Garnish with pomegranate seeds.
30. 30. Serve the pudding.

Nutrition per serving

• kcal: 271
• Protein: 4 g · Fett/Fat: 10 g · Carbs: 40 g